Preheat the oven to 375.

Whisk together the flour, parmesan, garlic, garlic powder, and salt.

Form a hole in the center of the mixture. Add your egg and olive oil.

Beat the egg with a fork while incorporating in the flour. Once it is a crumbly mess, sprinkle in the water. Continue adding water (you may even double the amount we recommend) until the dough is soft, but not sticky.

Roll out on to a cutting board. We used a mason jar ring, but a cookie cutter, biscuit cutter or round glass can work to cut the circles. In a pinch, just slice these guys into squares. Pick the shapes up with a metal spatula. Ball up the dough and repeat until the dough is used up.

Spread the crackers onto a baking sheet lined with parchment paper or foil. You may end up having more than one sheet pan’s worth of crackers. If desired, sprinkle the top with a bit of grated parmesan and freshly cracked pepper.

Bake for 12-16 minutes until they edges start to appear golden.

These will be tasty for up to a week, well-sealed at room temperature.

Tips for rolling the dough
Lay parchment paper on top of your ball of dough. Roll the rolling over top of the paper. Your rolling pin will stay clean and the dough can even be flipped on to the parchment paper for easy cutting. Just cut the crackers. Remove the extra dough and then bake directly on that parchment paper.